Start heating water for the pasta. Place the pistachios in the bowl of a food processor with salt and miso, and pulse 4 times for 1 second per pulse.

Roughly chop the arugula and add it to the top. Drizzle in 2-3 tablespoons of the olive oil. Do not finish processing until the pasta is cooked.

Cook the pasta according to package directions.

A few minutes before the pasta is finished, heat 2 tablespoons of olive oil in a sauté pan over medium heat until fairly hot but not smoking.

Trim any dry ends off the broccolini but leave a long stalk. Add the broccolini to the hot pan with a pinch of salt. Let cook on one side for 1-2 minutes or until browned, then turn with tongs to cook the other side. When the broccolini is bright green and tender crisp, turn off the heat and add the vinegar, tossing vigorously to coat.

Blend the pesto until well combined. You should still be able to see chunks of pistachios and arugula.

Drain and toss the pasta with 1/2 cup of pesto. (You'll have some left over.) Put the pasta on a plate and layer broccolini stalks on top. Serve immediately.

Note: Miso is a fermented paste made from soybeans and other ingredients and comes in a range of flavors from savory to sweet. It can be found in the refrigerated section of most natural foods and Asian markets. The miso makes the pesto rich and full-bodied. If miso is unavailable, omit it and (optionally) add a dash of apple cider vinegar or brown rice vinegar with the olive oil. Adjust seasoning to taste.